DATE: Wednesday, March 5, 1997              TAG: 9703040044

SECTION: FLAVOR                  PAGE: F3   EDITION: FINAL 

SOURCE: BY BETTY DOUGLASS, SPECIAL TO FLAVOR 

                                            LENGTH:   32 lines

BUCKWHEAT IS HERB THAT CAN BE MILLED OR UNMILLED

BUCKWHEAT is not a member of the wheat family or any of the other cereal grasses. Actually an herb, buckwheat originated in central Asia and Siberia. It was introduced to Europe during the early 15th century, and the first settlers brought it to America.

In the United States, buckwheat is usually milled into flour and used for pancakes. Unmilled buckwheat is known as buckwheat groats or kasha and has a pleasant, nutty flavor.

Selection: Buckwheat groats may be brown, white or whole-kernel and packaged as kasha. Look for them in the gourmet foods or health-food sections of larger supermarkets. They come in coarse, medium and fine texture. Medium is the most popular.

Storage: Dry buckwheat groats will keep on the pantry shelf for up to a year. Cooked groats should be covered and refrigerated. They'll last up to a week.

Basic preparation: Cook and serve groats as you would rice. MEMO: Betty Douglass is a free-lance food writer and home economist in

Portsmouth. All recipes in this article have been kitchen-tested by the

author. ILLUSTRATION: BETH BERGMAN / The Virginian-Pilot

Buckwheat, which originated in central Asia and Siberia, was brought

to America by the first settlers.

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